Homemade Pickle Brine
$7.00 – $15.00
- Our “Famous” Full Sour Brine (water, salt, vinegar, garlic)
- Kosher Dill Brine (water, salt, vinegar, turmeric)
- Hot n Spicy Brine (water, salt, vinegar, garlic, dried and crushed red chili peppers)
- Horseradish Brine (fresh horseradish, water, salt, vinegar, garlic)
Great uses for our Pickle Brine
- You can brine hard-boiled eggs, onions, garlic, or any other soft veggies
- Pickle juice is a great meat tenderizer. Add to marinades for fish, meat, or poultry
- And for our martini drinkers, you can use pickle juice in place of olive juice if you make it dirty
- Put some pucker into your Bloody Mary with a tablespoon of pickle juice.
- Leg Cramps..pickle brine is also acetic acid and can be consumed to cure leg cramps.
- Make a “pickleback,” essentially a shot of pickle brine designed to follow a shot of whiskey.
- Hangover Cure (Great after too many PickleBacks)…. Drinking pickle juice helps to replenish your sodium levels.
1 review for Homemade Pickle Brine
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Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Size | Quart, Half Gallon, Half Gallon – Growler, Gallon |
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Touchdown! Our Full-sours have connected with a healthy dollop of horseradish for a tastemaking sensation. Horseradish not only spices things up but adds extra snap as a natural preservative. Once bitten, you’ll never go back!
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The heat is on! Add red pepper to our already delicious Full-sours and watch the thermometers rise. There’s plenty of garlic and tang to fan the flames. Pickles with a kick!
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The heat is on! Add red pepper to our already delicious Half-sours and watch the thermometers rise. There’s plenty of garlic and tang to fan the flames. Pickles with a kick!
Keep Refrigerated – Will stay green for about 2 weeks then will start to turn.
**May not be as green due to warm weather**
West Coast should choose 3 day select.
Ingredients: fresh cucumbers, water, salt, garlic, spices, dried and crushed red chili peppers
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Review semo61864 (verified owner) – :
I have been inspired by you guys to experiment with my own pickling recipes…I find your brines useful as a base, and then I personalize them by adding my own varietal vinegars, salts and pickling spices. My favorites thus far have been baby carrots. Pickled in a malt vinegar brine, celery in a white balsamic brine. I especially love your hot and spicy brine when I am pickling cabbage and celeriac…